Culture and Foods

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Culture and Foods
South America

Argentina
Global Gourmet Destination Argentina

Aruba

Bolivia

Brazil
Global Gourmet Destination Brazil
Brazil 2
Brazil 3
Brazil 4
Brazil 5
Brazil 6
Pedro's Kitchen

Chile

Colombia

Ecuador

Falkland Islands

French Guiana

Guyana

Paraguay

Peru

Suriname

Uruguay

Venezuela
YACB: Yet Another Cook Book

Central America and the Caribbean

Antigua and Barbuda

Bahamas

Barbados

Belize

Global Gourmet Destination Belize

Caribbean

These are the flavors of Africa and Spain, with a bit of the tropics thrown in. Common ingredients include hot peppers, spicy meat rubs, seafood, tropical fruits (especially coconut and mango), and root vegetables.
Best bets for low-fat and low-sodium dishes include:
Jerk Chicken: Seasoned with hot peppers, onions and spices, then smoked, often served with mango and/or other tropical fruits.
Stew Peas and Rice: Seasoned pork or beef and kidney beans served over rice, spinners (flour dumplings) are often added.
Escoveitch Fish: Lightly pan-fried, then cooked in a marinade of onions, bell peppers, carrots, and vinegar, often served with rice, plantains, and tropical fruit chutney.
Cooking Light Magazine gives a thumbs down to:
Rice and Beans (or Rice and Peas): Not a plain mix of healthy basic ingredients, this dish often features coconut milk, which is high is saturated fat.
Tips for the savvy Caribbean diner include:
Most callaloo(one pot) dishes contain salt pork and coconut milk, so ask before ordering.
Beware of Scotch Bonnet Peppers---They are some of the hottest known to man.
Cooking Light Magazine March 2001 Page 68.
Global Gourmet Destination Caribbean
Caribbean 2
Caribbean 3
Caribbean 4